Korean beef rice bowl

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Select Browning/Sauté to preheat the pressure cooking pot. When hot, add 1 table spoon (15 ml) vegetable oil and the ground beef. Cook for about 5 minutes, stirring frequently, until the beef is browned and crumbled. Transfer to a paper towel-lined plate. Drain any excess fat from the pot.

Step 2

Add the remaining 1 tablespoon (15 ml) vegetable oil and the onion to the cooking pot. Sauté for about 3 minutes, stirring occasionally, until tender. Add the garlic and cook for 1 minute more. Stir in the soy sauce, beef broth, brown sugar, sesame oil. red pepper flakes, and ginger. Stir in the browned beef.

Step 3

Place a trivet on the beef in the cooking pot. Place a 7 x 3-inch (18 x 7.5 cm) round cake pan or other flat-bottomed dish on the trivet and add the water, rice, and salt. Lock the lid in place. Select High Pressure and 5 minutes cook time.

Step 4

When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid. Remove the cake pan and trivet from the cooking pot Fluff the rice with a fork and cover it to keep warm until ready to serve.

Step 5

In a small bowl, whisk the cornstarch and 2 tablespoons (30 ml) cold water until smooth. Add the slurry to the pot. Select Simmer/Sauté and bring the sauce to a boil, stirring constantly until it thickens. Serve the beef over the rice garnished with scallions.